Whiskey Recipe – Guinea Fowl with Whisky Cream Sauce
Whiskey Recipe for a Whisky Cream Sauce ideal for poring over Guinea Fowl.
2 guinea fowl, weighing about 1 kg each
6 tablespoons Whisky (the Whisky Boys choice would be a Cardhu 12 Year Old Speyside)
2/3 cup chicken stock
2/3 cup double cream
20 baby leeks
salt and ground black pepper
fresh thyme sprigs, to garnish
mashed sweet potatoes, to serve
Preheat the oven to 200. Brown the guinea fowl on all sides in a roasting pan on the stove, then turn it breast up and transfer to oven for 20 minutes and ensure they are golden and cooked through. Transfer the guinea fowl to a warmed serving dish, cover with aluminium foil and keep warm.
Pour off excess fat from the pan, then heat the juices on the stove and stir in the Whisky. Bring to a boil and cook until reduced. Add the stock and cream and simmer again until reduced slightly. Strain and season to taste.
Meanwhile, trim the leeks so that they are roughly the same length as the guinea fowl breasts, then cook them whole in boiling salted water for about 3 minutes or until tender but not too soft. Drain the leeks in colander.
Carve the guinea fowl. To serve, arrange portions of mashed sweet potatoes on warmed serving plates, then add the carved guinea fowl and the leeks. Garnish with sprigs of fresh thyme, and season to taste.
Remember to have a wee dram of your Speyside Single Malt to enjoy after you meal.
Jacqueline, a Whisky Boy Wife